FOOD + DRINK
in THE KITCHEN WITH cont...
ANDRES’ TIGER PRAWN AND CORNISH CRAB COCKTAIL
Ingredients:
For the prawns:
• 250g fresh tiger prawns( head and shell on)
• 1 small carrot, sliced
• 1 small white onion, sliced
• 1 leek, sliced
For the salad:
• 1 Little Gem lettuce, halved lengthways
• 1 avocado
• 1 lemon
• 20ml olive oil
• 1 pink radish
• Micro cress, for dressing
For the brown crab Marie Rose sauce:
• 100g brown crab meat
• 150g mayonnaise
• 80g tomato ketchup
• Juice of ½ lemon
• A pinch of smoked paprika
Method:
1. Slice the carrot, onion and leek, add to a pan of water and bring to the boil( if you have any herbs to hand, include those).
2. Once boiling, remove from the heat and add the prawns for 2 to 3 minutes until cooked. Remove the prawns and allow to cool before removing the head and shell( in the restaurant, we save the shells for our seafood bouillabaisse stock, which adds some great flavour!).
3. Wash the lettuce well and allow it to drain- do this in iced water to crisp the lettuce.
4. Smash the avocado adding the olive oil, lemon juice and seasoning. Finely slice the radish- keep in iced water to stay crunchy.
5. Mix all the ingredients together well and season to taste. Dress the prawns( keep whole or slice) with the Marie Rose sauce as well as dressing the layers in between the Little Gem lettuce leaves.
6. Spoon the prawns on top and garnish with the smashed avocado, crisp pink radish and some micro cress- we use red amaranth and rocket cress, but you can just use some fresh herbs such as dill, tarragon and chives.
7. Finish with a little sea salt and enjoy!
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